Clove

Identity

Common Name

Clove

Scientific Name

Syzygium aromaticum

Botanical Family

Myrtaceae

Native Region

Moluccas, Indonesia

Cultivation Regions

Indonesia, Madagascar, Tanzania, Sri Lanka, India

Plant Parts Used

Flower buds

Synonyms

Caryophyllus, Laung, Kanful

Caffeine Level

Caffeine Free

An evergreen tree 10-20 m tall with leathery opposite oval leaves and terminal clusters of nail-shaped flower buds with four fleshy calyx lobes crowned by a pale pink unopened ball of petals. The dried unopened buds are the familiar clove spice.

Historical Background

Native to the Moluccas (the Spice Islands of Indonesia), cloves were among the most coveted spices of the ancient and medieval world, driving centuries of trade and empire. In Ayurveda, TCM, and Middle Eastern medicine, clove tea and oil were used for toothache, digestive complaints, and as a warming stimulant.

Earliest recorded uses: Used in Chinese and Indian medicine for over 2,000 years; traded to Europe via the spice islands.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Warm, pungent, sweet-spicy, woody

Tea Information

Research Summary

Clove has a long tradition as a warming digestive and topical analgesic. Laboratory studies show antimicrobial and antioxidant activity (chiefly eugenol), but clinical trials are limited. It is not a treatment for infection or pain; clove oil should not be ingested.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources